Harissa tagliatelle with crab, peas and chervil
You will need a pasta machine to make this recipe. Here are some of the best buys. By Sabrina Ghayour From Saturday Kitchen…
Hake, crab and tomatoes
By Adam Handling From Saturday Kitchen Ingredient For the tomatoes (marinade makes more than you will need for this recipe) 200ml/7fl oz…
Crab fritters with crispy langoustine tails
Serve with fried rice. By Cyrus Todiwala From Saturday Kitchen Ingredients For the sauce 2–3 tbsp sunflower oil 1 star anise 3 tbsp…
Crab and lemon tagliolini
By Francesco Mazzei From Saturday Kitchen Ingredients For the pasta 100g/3½oz ‘00’ pasta flour 100g/3½oz plain flour 2 free-range…
Pan-fried red mullet, baked pink fir potato, crab and saffron aioli
By Bryn Williams From Saturday Kitchen Ingredients For the potatoes 2 pink fir potatoes 1 lemon, juice only olive oil, for drizzling 2…
Crab and langoustine bisque with crispy crab wontons
By Glynn Purnell From Saturday Kitchen Ingredients For the bisque 1 tbsp olive oil 1 carrot, peeled and finely chopped 1 onion, finely…
Crab lasagne
By Galton Blackiston From Saturday Kitchen Ingredients olive oil, for drizzling rapeseed oil, for frying 150g/5½oz baby spinach…
Clams, crab, chorizo and chilli
A fabulous seafood platter with deep-fried soft shell crab, grilled razor clams and clams cooked white wine. By Matt Tebbutt From Saturday…
Crab, mango, lime and chilli salad
A vibrant crab dish with a zesty dressing. By Angela Hartnett From Saturday Kitchen Ingredients For the dressing 2 red chillies, seeds…
Deep-fried crab claws with crab ravioli
This Asian-inspired crab ravioli dish uses nduja, a spicy salami paste that really packs a punch. (Get crabs that are large enough to give…